Vegan Pumpkin Risotto

Creamy, rich, and savory Vegan Pumpkin Risotto makes for the best fall dish! 

Ingredients

Add water and bouillon to a pot and heat it over high heat. Let this come to a boil and then whisk it together. Reduce the heat to low to keep it warm.

Heat a pan to medium, then add the oil to it. Add the sage leaves in a single layer and let them toast for 30 seconds. Set them aside for later.

Sauté the onions just until they start to appear translucent. 

Add the rice, garlic, chopped sage, salt, and pepper. Stir continuously as it toasts for 1-2 minutes, at most.

Pour in the white wine and use it to deglaze the pan. Lower the heat  and continue to stir until most of the liquid has been absorbed by the rice.

Add a ladle of warm broth. Stir continuously as the liquid is absorbed. Continue this process for 18 minutes.

Stir in the pumpkin purée. Stir as it cooks for 2 minutes and then take the pan off the heat.

Stir in the vegan butter, vegan parmesan, and nutmeg. 

Serve the pumpkin risotto garnished with dried cranberries, pepitas, vegan Parmesan, and toasted sage leaves.

Enjoy! Click the link below for the full recipe and other helpful tips!

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